Shrimp and Sausage Soup

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It was when I first prepared Creole and Cajun cuisines that I learned about pairing proteins together that I hadn’t discovered before. I mixed chicken and ham in a étouffé, shrimp and chicken in a gumbo, and ham and Andouille sausage in a jambalaya. All of these pairings go so surprisingly well together, that when I decided to make a soup today, I decided on the combination of shrimp and sausage, inspired by these cuisines.
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Now, this sausage could have been Andouille, Italian, or even Chorizo, but I chose Polish sausage, otherwise known as Polska Kielbasa. I goes well with beef, chicken, and seafood.
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I had no real plan when I started this soup, and it could have gone many different directions, but I’ll share what I did because it came out so wonderfully! And even though it’s summer, the shrimp and the veggies lighten it up.

Shrimp and Sausage Soup

Olive oil or bacon grease, about 3 tablespoons
1 purple onion, chopped
1 yellow bell pepper, chopped
1 pound Polska Kielbasa, sliced
1 – 28 ounce can diced tomatoes
2 yellow squash, chopped
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Chicken broth, 2-3 cups
1 heaping tablespoon hot paprika
1 teaspoon dried thyme
1/2 teaspoon salt
Black pepper
Ground cayenne, optional
1 pound shrimp, cleaned, sliced in halves
Cayenne pepper flakes

Heat the oil in a Dutch oven over medium-low heat. You want to sauté without any caramelization. Add the onion and bell pepper and sauté for five minutes.
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Then add the Polish sausage and turn up the heat. You want some browning on the sausage.

Then add the can of tomatoes and the squash. Add enough chicken broth to make it soupy, 2 cups at least.
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Then add the spices. Bring the soup to a boil, then simmer and cook, uncovered, for about 20 – 25 minutes.
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Add the sliced shrimp and cook just until they become opaque.

just after the shrimp was added to the soup

just after the shrimp was added to the soup

right when the shrimp are cooked they become opaque instead of translucent

right when the shrimp are cooked they become opaque instead of translucent

To serve, sprinkle soup with some cayenne pepper flakes. If desired, you can also serve the soup with avocado slices.

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note: You could certainly make many variations of this soup. I chose the yellow squash because I have an overabundance in my garden at this time. And it could be definitely made more Southwestern with the addition of chorizo, chipotle peppers and lots of cilantro. Corn would be nice as well! And, black beans….

I encourage everybody to make a soup today. Once you get the hang of it, you can make soup in your sleep. Trust me!

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20 thoughts on “Shrimp and Sausage Soup

  1. What a terrific combination & as it turns out I’ve had some sausage that I’ve been wondering what to do with. Now it sounds like I have a plan, just have to run out for some shrimp & dinner is solved.

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  2. It sounds great. I was psyched to see the summer squash, since I’ve got a squash jungle growing in my garden. I’ve been putting it in everything – tonight it was on pizza, which was better than you might think.

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